Cedar Plank Salmon

The health benefits of eating fish have been overwhelming. It is a low fat protein that has also been shown to alleviate ailments such as depression and inflammation. Eating fish twice a week can also lower your risk of dying from heart disease. This recipe is my favorite preparation of one of my favorite fish, salmon. It tastes like something you would order at a restaurant (maybe even better!) and it is very simple to prepare. It does require a plank of cedar which you can get at your favorite kitchen store (this is mine) or you can get it at your local lumber store. We had this along with wild rice and sauteed peas with scallions.

Cedar Plank SalmonRecipe Courtesy of Steve Raichlen

1 untreated cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

olive oil

salt and freshly ground pepper, as needed

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Rub the fish with olive oil, approximately 2 tablespoons. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Note: You can cook the fish in the oven at 375 degrees for about 25 minutes. A digital thermometer is invaluable since you really want the internal temperature to be 135 degrees. I always use the thermometer if I am unsure whether the fish is fully cooked.